Khumb Palak Kofta INGREDIENTS Koftas 100 gm mushrooms 200 gm palak- whole leaves 200 gm paneer pinch of kesar 300 gm potatoes Gravy 200 gm onions 300 gm fresh tomato puree 3 tsp ginger and garlic paste 1 tsp haldi 1 tsp lal mirch powder 1 tsp garam masala 30 gm khoya salt to taste oil for frying dhaniya to garnish METHOD Heat 1/4 cup oil and sauté the onions, garlic and ginger paste till fat separates. Add the tomato puree, haldi, lal mirch, garam masala and salt and sauté till fat separates. Add the khoya last, and some water to make a thick gravy. Wrap blanched spinach leaves around the mushrooms. Mix the paneer, boiled potatoes and the kesar well. Mould the mixture around spinach and mushrooms into the koftas. Fry. Cut the koftas in two and add to the gravy. Garnish and serve.
